Creamy Spinach Artichoke Chicken Pasta Recipe
This Creamy Spinach Artichoke Chicken Pasta is a deliciously comforting meal featuring tender blackened chicken breasts served over rotini pasta tossed in a rich, creamy spinach and artichoke sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner that combines flavorful seasoning, fresh greens, and cheesy goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons blackening seasoning
Pasta and Sauce
- 1 pound rotini pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1 cup reserved pasta water
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini according to package directions. Before draining, reserve 1 cup of the pasta cooking water for the sauce.
- Prepare Chicken: While the pasta cooks, brush the chicken breasts with olive oil and season both sides generously with blackening seasoning to add bold flavor.
- Cook Chicken: Grill, pan-sear, or cook the chicken breasts on the stovetop until they reach an internal temperature of 165°F (74°C). Once cooked, allow the chicken to rest for 5 minutes to retain juices before slicing.
- Melt Butter and Sauté Garlic: In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Cook Vegetables: Stir in the thawed and drained spinach along with the chopped artichoke hearts. Cook for 3-4 minutes to heat through and combine flavors.
- Create Sauce: Add the softened cream cheese along with the reserved pasta water to the skillet. Stir continuously until the mixture becomes smooth, creamy, and well combined.
- Add Cheese and Seasoning: Mix in the grated Parmesan cheese, red pepper flakes, salt, and black pepper to taste, enhancing the sauce’s flavor and creaminess.
- Toss Pasta in Sauce: Add the cooked rotini pasta to the skillet and toss thoroughly until every piece of pasta is fully coated with the creamy spinach artichoke sauce.
- Serve: Slice the rested chicken breasts and arrange them evenly over the pasta. Garnish with additional Parmesan cheese if desired and serve immediately for best flavor and texture.
Notes
- Blackening seasoning can be substituted with Cajun or Creole seasoning if unavailable.
- Use fresh spinach if preferred; sauté until wilted before adding artichokes and cream cheese.
- To save time, use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
- The reserved pasta water helps to thin the sauce and improve its creaminess and coating ability.
- Adjust the amount of red pepper flakes according to your preferred spice level.
